A springtime spin on a classic English dessert, this creamy, tangy Strawberry Lemonade Fool is perfect for any occasion!
I’ve never been a huge fan of April Fools’ Day.
People can be pretty awful to one another on April 1st, pranking and lying and joking, all for the sake of fun. But for people like me, it can get pretty bad.
I’m not naive, but I do tend to fall in to the “gullible” category from time to time, and my friends take advantage of that.
At least I’m no April Fool. It’s the one day of the year I can at least see it coming.
This dessert, however, is in fact an April Fool. A Strawberry Lemonade Fool, to be exact.
What’s a Fool, you ask? Read on!
Yeah, I suppose it just looks like a parfait, but those tend to employ the likes of cake cubes and pudding. The fool is an English dessert (no one’s quite sure where the name came from), traditionally made by folding pureed stewed fruit into a custard. Us modern folk usually skip tradition and just use whipped cream.
Call it lazy if you want – I call it spectacular!
I’d heard of the fruit fool before, and I knew today would be the perfect day to share one with you!
I thought about the “fool,” and making the whipped cream lemon flavored seemed like a trick I wanted to try. Looking at it, you wouldn’t expect lemon to come busting out, but when it does, it’s a definite pleasant surprise! This Strawberry Lemonade Fool is fluffy, fruity, and perfectly tangy – it’s a lovely light dessert after any meal, or just because you’re craving something not overly sweet.
This isn’t a mean April Fool’s trick. In fact, it might make someone so happy, you’ll get out of being fooled yourself!
Ingredients
- 1 pint strawberries, washed and sliced
- 3 Tablespoons granulated sugar
- 2 Tablespoons lemon zest, divided
- 1 cup heavy cream
- 3 Tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
Instructions
- In a medium bowl, add strawberries. sugar, and 1 Tablespoon lemon zest. Set aside and allow to macerate at least 10 minutes.
- Reserve 1/4 cup of strawberry slices; add remaining macerated strawberries to a food processor or blender. Pulse until pureed, then add reserved strawberries, pulsing again until mixture is chunky.
- In the bowl of a stand mixer fitted with a whisk attachment, add heavy cream, powdered sugar, and vanilla extract. Whip on high speed until soft peaks begin to form, about 2 minutes.
- While mixer is whipping, slowly drizzle in lemon juice, then continue to mix until stiff peaks form - it will happen quickly, so be careful not to over whip.
- In a stemless wine glass or dessert glass, alternate layers of strawberry puree and lemon whipped cream.
- With a skewer, gently swirl whipped cream and puree together. Spoon last of strawberry mixture on top, then sprinkle with lemon zest and serve immediately.
How have you fooled your friends and family with food?
Sneaking something in a dish? Adding flavors they wouldn’t expect?
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